Korean BBQ Meatballs with Spicy Mayo Dip
These Korean BBQ Meatballs with Spicy Mayo Dip are sweet, savory, and packed with bold umami flavor. Perfect as a party appetizer, quick weeknight dinner, or protein-packed snack. The rich gochujang glaze and creamy spicy mayo will have everyone reaching for seconds.
Equipment
- Mixing bowl
- baking sheet or skillet,
- Small saucepan
- Whisk
- spoon
Ingredients
For the Meatballs:
- 1 lb ground beef or pork/chicken
- 1 egg
- ½ cup breadcrumbs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic minced
- 2 green onions finely chopped
- Salt and pepper to taste
For the Korean BBQ Glaze:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon gochujang Korean chili paste
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic minced
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 –2 tablespoons sriracha
- 1 teaspoon lime juice
Instructions
- Preheat oven to 400°F (200°C) or heat skillet over medium-high heat.
- In a bowl, combine all meatball ingredients and mix just until combined.
- Form into 1½-inch balls and place on a lined baking sheet or in a hot skillet.
- Bake for 15–20 minutes or pan-fry until cooked through and browned.
- Meanwhile, in a saucepan, whisk all glaze ingredients and simmer for 3–5 minutes until thickened.
- Toss the cooked meatballs in the glaze until well coated.
- For the spicy mayo, whisk mayo, sriracha, and lime juice in a small bowl.
- Serve meatballs warm with the spicy mayo dip and garnish with sesame seeds or green onions if desired.
Notes
- Substitute ground beef with turkey or plant-based meat.
- For a milder version, reduce or omit gochujang and sriracha.
- These meatballs freeze well for up to 2 months.
- Great served over rice, noodles, or as sliders.
Tried this recipe?Let us know how it was!